The Kitchen

Observer, Volume XL, Issue 7, 18 October 1919, Page 25

The Kitchen

[Bγ Dolores.]

RABBIT DISHES.

Curried Rabbit. . Take one rabbit, two large onions, one large sour apple, two ounces of butter, and two tablespoonfuflis otf curry, powder. Soak and cook the rabbit as for fricassee. Take out the meat and strain the liquor. Fry the shredded onions and chopped apple in the butter. When crisp, work in the curry powder with the back of a wooden spoon. if * * Rabbit Shape. Take one rabbit, £lb bacon, half slice of bread, a little milk, pepper, salt, mace, cayenne, and a lemon. Wash, dry, and remove the flesh from the rabbit, and pa6s it through a mincer with the bacon. Pour over the bread as much milk as it will absorb, and, when softened, beat to a pulp, afterwards adding to it the minced rabbit and ham, with pepper and salt, mace, cayenne, and a grate of lemon rind. Press -this mixtue into a greased mould, cover it, and allow it to steam for an hour and a half. * * * Stuffed Rabbit. Take two small rabbits, a little bacon (fat and loan), a teaspoonful of parsley and thyme, some nutmeg and seasoning, a little milk or an egg. Truss the rabbits for roasting and make a forcemeat chopped livers, some breadcrumbs, tin , bacon chopped small, if necessary some suet or dripping, the chopped parsley and thyme mixed, nutmeg and seasoning. Moisten with milk (or an egg if convenient), and mix thoroughly. Stuff the rabbits with it, sew them up, rub over with oil or melted dripping, and bake them in a moderate oven, basting them frequently. Fried bacon is usually served with this dish, as well as some nice gravy. * * * Jugged Rabbit. Take four rashers, of bacon, one rabbit, some small' onions. herbs, pepper and salt, stock, one lemon, and some arrowroot. Fry the bacon, and when cooked lift it out of the pan, and fry the rabbit till delicately browned on all sides. Put the meat into a etone jar, add the bacon, the onions (fried whole), herbs, pepper, and salt. Pour in enough etock or water to cover the meat, put on the lid of the jar, and bake in the oven for two hours. Half-an-hour before serving thicken the liquid with arrowroot, and flavour with lemon juice. Arrange the rabbit on a hot dish, garnish with the onions. * * * Rabbit (Sateau.* Take one rabbit, two or three lemons, lemon-peel, salt, pepper, and mace, two or three rashers of cooked bacon, breadcrumbs, a little milk, one egg, and some cooked macaroni. Cook the rabbit with onions, mace, lemon peel, salt, and pepper. Take the meat from the bones, and chop with the bacon. To every pound of moat allow half a pound of breadcrumbs. Soak the crumbs in milk, squeeze dry, and mix with the meat, adding pepper, salt, and any other approved flavourings. Beat the white and yolk of the egg separately, bind the mixture with the latter, and stir the stiffly-whisked white in at the last minute. Line a greased mould with cooked macaroni, turn the mixture into the centre, cover with buttered paper, and steam for one and a half hour. * * * Fricasseed Rabbit. Take one rabbit, one pint of water, two onions, three eschalots, one lemon, salt, and pepper, 2oz. of but-

Tel", 2oz. of flour, some nutmeg, two or throe rashers of bacon. Cut the rabbit into neat joints, and soak in warm water for half an hour. Dry and place in a lined saucepan with the water, onions, eschalots, peel of half a, lemon, salt, and pepper. Cover •and simmer for three-quarters of an hour. Lift out the meat, strain the liquid, and chop the liver. Put the butter into a saucepan; when melted work in the flour, and add gradually the liquid. Season with grated nutmeg, salt, and pepper. Put the rabbit (leaving out the head) into the sauce, and when thoroughly hot arrange on the serving dish. Garnish with crisply-toasted rolls of bacon and slices of lemon. Plain boiled rice may be served as a substitute for potatoes. * * * ■ Rabbit Pudding. Take x>ne rabbit, a little lean bacon, a few pepper-corns, some flour, pepper, and salt. Skin and wash the rabbit, divide it into ten or twelve pieces. Make some gravy by stewing the head, liver, and a scrap of i lean bacon in a small quantity of water; add pepper-corns. Line a greased basin with suet crust, dip each piece of rabbit in flour, seasoned with pepper and salt. Pack the joints neatly in the lined basin with a little bacon cut into strips. When the gravy is cold, pour a cupful of it into the pudding, Covor the to]) with more paste, press the edges , together, and tie over with a floured cloth first dipped in boiling water. PI aco the pudding in a saucepan, and pour boiling water round it until it roaches half-way up the basin. Cover the pan, and let the contents cook for throe hours, adding more water if necessary. Allow the pudding to stand a short timo. before removing tlio doth ; this prevents it sticking.